Ingredients
- Whole chicken: 1 large chicken (around 1.5 to 2 kg).
- The Farce:
- Ground meat (Beef): 250 g.
- Cooked vermicelli: A small bowl (softened in hot water).
- Vegetables: Finely chopped onions, peppers and garlic.
- Seasoning: Soy sauce, mustard, salt, pepper and a little Nokoss (garlic and parsley paste).
- Optional: Olives or small pieces of liver.
- The Marinade (External coating):
- Mustard: 2 tbsp. tbsp.
- Oil or melted butter: 2 tbsp. tbsp.
- Spices: Paprika, ginger powder, salt and pepper.
- Lemon juice: 1 tbsp. tbsp.
Instructions
1. Prepare the chicken
- Clean the chicken thoroughly with lemon and salt.
- Gently peel off the skin from the whites with your fingers (without tearing it) to create space for the seasoning.
2. Prepare the stuffing
- Brown the minced meat with the onions and garlic until golden brown.
- Add the cooked vermicelli, soy sauce and seasonings. Mix well and let cool slightly.
3. Stuff the chicken
- Fill the cavity of the chicken with the stuffing mixture.
- You can also slip a little stuffing under the peeled skin of the whites for extra softness.
- Important: Tie the legs with kitchen twine or use toothpicks to close the cavity so that the stuffing does not escape.
4. Marinate the exterior
- Mix the mustard, oil (or butter) and spices.
- Generously brush the entire exterior of the chicken with this paste.
5. Roasting
- Place the chicken in a roasting pan.
- Bake in a preheated oven at 180°C for approximately 1h00 à 1h15.
- Pro Tip: Baste the chicken with its own juice every 20 minutes to keep it tender and get a nice golden color.